Shrimp Salad

Ingredients

• 250 g red cabbage
• 3 tbsp apple cider vinegar
• Salt
• 1 pinch sugar
• 250 g green soybeans (frozen)
• 150 g pre-cooked shrimp
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 Avocado
• 1 romaine lettuce
• 4 tbsp rapeseed oil
• pepper (ground)
• 4 tbsp chopped parsley

Instructions

1. 1.

   Wash, trim and finely slice or shred the cabbage. In a bowl mix with 1 tbsp vinegar, a pinch of salt and sugar; let rest for about 20 minutes.

2. 2.

   Meanwhile cook the soybeans in salted water for ~10 minutes. Add shrimp during the last 1–2 minutes. Drain, rinse under cold water, and set aside to drain well. Roast pumpkin and sunflower seeds in a hot pan until golden brown, then cool and roughly chop. Peel, halve, pit, and dice the avocado. Wash, trim, and slice the romaine lettuce.

3. 3.

   Whisk together remaining vinegar with oil, salt, and pepper for the dressing; taste and adjust.

4. 4.

   Combine all prepared ingredients on deep plates, drizzle with dressing, and sprinkle chopped parsley before serving.